Uploaded June 2024 | Updated September 2026, 5 days ago
Learn how to make delicious Falafel Smash Tacos with an easy-to-follow recipe. Combining crispy homemade falafel with fresh vegetables and a tangy sauce, these tacos are a perfect fusion of Middle Eastern and Mexican flavors. Perfect for a quick and healthy meal, these plant-based tacos are sure to become a favorite in your household.
Full Story: seriouseats.com
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How to Make Falafel Smash Tacos
Learn how to make delicious Falafel Smash Tacos with an easy-to-follow recipe. Combining crispy homemade falafel with fresh vegetables and a tangy sauce, these tacos are a perfect fusion of Middle Eastern and Mexican flavors. Perfect for a quick and healthy meal, these plant-based tacos are sure to become a favorite in your household.
Full Story: seriouseats.com
You Might Also Like...
Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: youtu.be/adBrsIP9n8g
Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: youtu.be/4uU6DwAi2S8
How to Season a Wok: youtu.be/ndv-uT94BGM
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
How to Make Falafel Smash Tacos


![Yell Dente: Pasta Rants with Sasha Marx | Serious Eats
Pasta shapes matter. Way too many times Ive had to listen to people say something along the lines of, Its all pasta in the end, just use whatever shape. False. In Italy, sauces and shapes are carefully and intentionally paired with each other, and while you can find both spaghetti and rigatoni coupled with carbonara at restaurants in Rome, you (hopefully) wont ever see carbonara served with fresh, egg dough pasta like tagliatelle. Why? Because you need the chew of durum wheat dried pasta to stand up to the richness of the egg yolk and guanciale in the sauce, as well as the starchy pasta water that it produces to emulsify the sauce. Egg pasta is too delicate and its flavor and texture would be drowned out by the brash bite of the pork fat, black pepper, and Pecorino Romano
Italians usually dont see the need to go into the specifics of why you would never commit such pasta heresy, and instead just matter of factly say, non ci va (it doesnt go [together with that]). So, which shapes are worthy of your time? We decided to buy a ton of pasta, set up a camera, and recorded a long series of pasta rants. Check them out.
Full Story: https://www.seriouseats.com/2020/03/pasta-shapes-rant.html
Pasta Glossary: https://www.seriouseats.com/pasta-shape-glossary
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. Yell Dente: Pasta Rants with Sasha Marx | Serious Eats](https://i.ytimg.com/vi/mL5HDv2AZnk/mqdefault.jpg)







